Ingredients
Units
Scale
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 1/2 cups warm water
- 3 1/2 cups bread flour
- 1 tablespoon salt
- 2 tablespoon barley malt syrup (or robust molasses)
- 1 tablespoon baking soda
- Everything Bagel Seasoning, for topping (optional)
Instructions
- In a small bowl, proof your yeast by combining yeast, sugar, and warm water. Let stand for about 10 minutes until the yeast has bubbled.
- In a large bowl, whisk together flour and salt. Add the proofed yeast and stir to combine with your hands. (I prefer working the dough by hand from start to finish over the mix master with the dough hook attachment).
- On a smooth work surface, knead the dough for about 20 minutes. If the dough is too wet, sprinkle with a bit of flour until it is tacky. (You do NOT want a dry dough).
- Return the dough to the bowl, cover, and let rise for 2 hours until it has doubled in size.
- Turn the risen dough out onto a smooth work surface and divide into 8-10 portions. Shape each portion to create a tight smooth ball. Cover and leave to rest for only 10 minutes. (This allows for the gluten in the dough to rest so they hold their shape).
- Shape the Bagels: Roll each portion out into 10-inch long ropes. Pinch the ends of the ropes together to make a ring. Place the bagels on a lightly floured tray and leave to rise again for about 2 hours or up to overnight.
- Cook the Bagels: Preheat oven to 400 degrees F. Meanwhile, if using seasonings to top your bagels, prepare them in shallow dishes and set aside. Bring 6 quarts of water to a boil. Add the barley malt syrup and baking soda to the water and stir until dissolved. Add the bagels about 3-4 at a time but do not overcrowd them. Cook for 1 minute on each side, roll your bagels in the shallow dishes with the prepared seasonings, transfer to a baking sheet lined with parchment paper. Bake in the preheated over for 15 minutes, until the bagels are golden. Serve and Enjoy!
Notes
*Prep Time does NOT include Inactive Prep Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
